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Year of the Soup: Week 15

Everyone in my building either loathed me or wanted to come over for dinner.  It highly depends on their opinion of garlic and onions.  I love both, so this soup was a no-brainer when I found it on Smitten Kitchen.  As for my neighbors, they should have come over for dinner.  ‘Cause it was gooood.

Make this soup for fancy company.  It’s velvety and smooth, tastes rich but feels light.  Serve it with a glass of wine.  People will be impressed.

On a side note, I noticed halfway through making this soup that we had a fraction of the butter required.  As I contemplated out loud whether I should sub oil for butter, John yelled “No phoning it in!” into the kitchen.  It appears he’s holding me true to my pledge of using the correct ingredients.  He’s a good man for keeping me honest, and for biking to the store to pick up the extra butter.  :)

44 Garlic Clove Soup

Ingredients
  • 26 garlic cloves (unpeeled)
  • 2 tablespoons olive oil
  • 2 tablespoons (1/4 stick) butter
  • 2 1/4 cups sliced onions
  • 1 1/2 teaspoons chopped fresh thyme
  • 18 garlic cloves, peeled
  • 3 1/2 cups vegetable broth
  • 1/2 cup whipping cream
  • 1/2 cup finely grated Parmesan cheese (about 2 ounces)
  • 4 lemon wedges
Directions
  1. Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
  2. Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper.
  3. Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
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